&lt;b&gt;Interaction of &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt; and &lt;i&gt;Lactococcus lactis&lt;/i&gt; in the fermentation and quality of artisanal cachaça

Carvalho, Fernanda Paula; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Píccoli, Roberta Hilsdorf; Schwan, Rosane Freitas

doi:10.4025/actasciagron.v37i1.18397

Cited by 10 publications

(7 citation statements)

References 20 publications

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“…The growth pattern for beer B diverged from the others, as no increase in CFU/mL was observed, and about a 10-fold lower CFU/mL compared with beers A, C and D/E was observed two and three weeks into fermentation. This contradicts the findings of Carvalho et al (43), where yeast growth was seemingly unaffected by LAB presence. In the study by Carvalho et al (43), the growth was monitored during a shorter period.…”

Section: Microbial Growthcontrasting

confidence: 99%

“…This contradicts the findings of Carvalho et al . , where yeast growth was seemingly unaffected by LAB presence. In the study by Carvalho et al .…”

Section: Resultsmentioning

confidence: 99%

“…In a study by Carvalho et al . , where the interactions between S. cerevisiae and Lactococcus lactic during fermentation of sugar cane were studied, reduction in LAB growth was observed as a response to co‐fermentation with yeast. Competition for nutrients was proposed, along with inhibitory effects from ethanol.…”

Section: Resultsmentioning

confidence: 99%

“…In the study by Carvalho et al . , the growth was monitored during a shorter period. The diverging yeast growth pattern observed for beer B suggests that the presence of viable LAB at yeast addition does influence the yeast growth pattern despite the rapid decline in LAB viability after yeast addition.…”

Section: Resultsmentioning

confidence: 99%

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Pre-fermentation with lactic acid bacteria in sour beer production

et al. 2019

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Sour beer is beer with an intentionally sour taste. In traditionally produced sour beer, the acidic character results from spontaneous, mixed fermentation where different bacteria and yeast species participate. These complex fermentations take years to complete and can be difficult to control. Owing to the increasing interest in sour beer and challenges related to commercial sour beer brewing, alternative production methods are being explored. In the current paper, pre‐fermentation with lactic acid bacteria (LAB) was investigated as a timesaving and controllable strategy for the production of sour beer. Four beers were produced with either biological or chemical acidification of wort, and a reference beer was produced with no acidification. Volatile compounds and organic acids were analysed by headspace gas chromatography and high‐performance liquid chromatography to explore any contribution from LAB to the composition of beer. Finally, descriptive sensory analysis was performed to evaluate the sensory contribution from LAB. A significant effect was observed from LAB pre‐fermentation, with respect to both volatile compounds (e.g. reduced production of 2‐methyl‐1‐butanol) and organic acids (e.g. production of acetic acid). Biological acidification by LAB pre‐fermentation had a significant impact on the sensory character of beer. This sensory impact did, however, not surpass that obtained by chemical acidification, as few significant differences were found between biologically and chemically acidified beers. © 2019 The Institute of Brewing & Distilling

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Section: Microbial Growthcontrasting

confidence: 99%

“…This contradicts the findings of Carvalho et al . , where yeast growth was seemingly unaffected by LAB presence. In the study by Carvalho et al .…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Pre-fermentation with lactic acid bacteria in sour beer production

et al. 2019

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“…The cachaça produced by mixed culture obtained higher scores in the categories aroma and appearance, while the cachaça produced from pure culture yeast showed higher global acceptance. Both beverages showed similar flavor [102].…”

Section: Mixed Fermentation Yeast/labmentioning

confidence: 89%

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Faria-Oliveira¹,

Diniz²,

Godoy-Santos³

et al. 2015

Food Production and Industry

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Fermentation is one of the oldest forms of food preservation in the world. In South "merica, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermentations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. "mong the South "merica beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.

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Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

Nyhan

Sahin

Arendt

2022

Eur Food Res Technol

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The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with breweries continuously seeking new ways to fulfil consumer demands. NAB can be produced by limited fermentation of non- Saccharomyces yeasts; however, beer produced in this manner is often critiqued for its sweet taste and wort-like off-flavours due to high levels of residual sugars and lack of flavour metabolites. The use of Lactobacillus in limited co-fermentation with non- Saccharomyces yeasts is a novel approach to produce NABs with varying flavour and aroma characteristics. In this study, lab-scale fermentations of Lachancea fermentati KBI 12.1 and Cyberlindnera subsufficiens C6.1 with Lactiplantibacillus plantarum FST 1.7 were performed and compared to a brewer’s yeast, Saccharomyces cerevisiae WLP001. Fermentations were monitored for pH, TTA, extract reduction, alcohol production, and microbial cell count. The final beers were analysed for sugar and organic acid concentration, free amino nitrogen content (FAN), glycerol, and levels of volatile metabolites. The inability of the non- Saccharomyces yeasts to utilise maltotriose as an energy source resulted in extended fermentation times compared to S. cerevisiae WLP001. Co-fermentation of yeasts with lactic acid bacteria (LAB) resulted in a decreased pH, higher TTA and increased levels of lactic acid in the final beers. The overall acceptability of the NABs produced by co-fermentation was higher than or similar to that of the beers fermented with the yeasts alone, indicating that LAB fermentation did not negatively impact the sensory attributes of the beer. C. subsufficiens C6.1 and L. plantarum FST 1.7 NAB was characterised as fruity tasting with the significantly higher ester concentrations masking the wort-like flavours resulting from limited fermentation. NAB produced with L. fermentati KBI12.1 and L. plantarum FST1.7 had decreased levels of the undesirable volatile compound diacetyl and was described as ‘fruity’ and ‘acidic’, with the increased sourness masking the sweet, wort-like characteristics of the NAB. Moreover, this NAB was ranked as the most highly acceptable in the sensory evaluation. In conclusion, the limited co-fermentation of non- Saccharomyces yeasts with LAB is a promising strategy for the production of NAB.

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<b>Interaction of <i>Saccharomyces cerevisiae</i> and <i>Lactococcus lactis</i> in the fermentation and quality of artisanal cachaça

Cited by 10 publications

References 20 publications

Pre-fermentation with lactic acid bacteria in sour beer production

Pre-fermentation with lactic acid bacteria in sour beer production

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

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